Citation:
Nissim. Garti. 1988. “Effects Of Surfactants On Crystallization And Polymorphic Transformation Of Fats And Fatty Acids.”. Surfactant Science Series, 31, Cryst. Polymorphism Fats Fatty Acids, Pp. 267–303.
Abstract:
A review and discussion with 48 refs. The crystn. of fatty acids from soln., soln.-mediated polymorphic transformation, mixed and monoacid triglyceride crystn., and the effects of food emulsifiers on the transition kinetics are discussed. [on SciFinder(R)]